Scottish tablet

[Cuilidh]

The only good thing about haggis are the tatties and neeps

[tarasis]

O.M.G.

The taste is nearly spot on to what I used to buy when I was a teenager up in Belfast from this little Tabaconist / sweet shop. I rather daft key stuck it in the fridge for the last hour to harden rather than just putting it on the side so the pieces are a little cool (which knocks the aftertaste slightly).

I wonder how long this will keep, the wife is having ideas of making up some food parcels for Xmas. (hampers without the hampers I think) I'll hopefully add a photo later when my phone is charged.

Cullidh agreed, I would never eat haggis in a month of Sundays, or black pudding for that matter. Blech.

[Bonsai]

I agree about haggis (DH tried to make one once  )  but black pudding is really nice- have to fry it or bbq it for the best effect. Just don't think about how it's made 

[achookwoman]

Love Black Pudding.   The ones made in South Australia are the best.  German settlers still making the traditional stuff.  Also had some in Scotland,  also very nice but from what I remember,  less spicy.

[Vivaroo]

I remember eating vegetarian haggis in Scotland once, very nice.  Haggis is mostly filled with oatmeal anyway if I remember?  Used to love the macoroni & cheese pies they had in the bakeries, and millionaires shortbread 

[cookie1]

I had a very Aussie upbringing as I lived on a farm   and Dad was a real meat and vegies guy, preferably boiled mutton from the farm. The only type of 'sausage' I had tasted until I met DH (who's parents were European) was polony. I now love quite a few of those types of things but cannot bring myself to try black pudding. At the Good Food and Wine show here I bought a few things like that from a Barossa Valley place. They were delicious. I look forward to trying lots next year when we head to SA.